Bold Peruvian Grilled Chicken

This hearty Peruvian grilled chicken has been my secret weapon for impressing dinner guests for years. The intoxicating aroma of smoky spices and the vibrant green sauce create a memorable meal that transports you straight to Peru without leaving your backyard.

I first made this chicken during a summer cookout where I wanted something beyond the usual barbecue fare. The vibrant colors and bold flavors had everyone asking for seconds, and now it's requested at nearly every family gathering.

Ingredients

• Boneless skinless chicken thighs: Offer more flavor and stay juicier than breast meat even when slightly overcooked
• Garlic cloves: Provide essential aromatic foundation for authentic Peruvian flavor
• Soy sauce: Adds umami depth and helps tenderize the meat
• Lime juice: Brightens the marinade and helps tenderize the chicken
• Extra virgin olive oil: Helps carry flavor and prevents sticking on the grill
• Cumin: Brings earthy warmth that is signature to Peruvian cuisine
• Paprika: Contributes color and mild smoky sweetness
• Dried oregano: Adds subtle herbal notes that complement the stronger spices
• Black pepper: Enhances all other flavors and adds gentle heat

• Jalapeños: Create the signature spicy kick that makes this sauce addictive
• Fresh cilantro leaves: Provide the vibrant green color and herbaceous flavor
• Green onions: Add mild allium flavor without overpowering the sauce
• Garlic: Intensifies the flavor profile and balances the creaminess
• Mayonnaise: Creates the creamy base that carries all the flavors
• Greek yogurt: Lightens the sauce while adding pleasant tanginess
• Lime juice: Brightens the entire sauce and cuts through the richness
• Salt: Enhances all other flavors in the sauce
• Black pepper: Adds subtle warmth and depth
• Extra virgin olive oil: Emulsifies the sauce for the perfect texture

Step-by-Step Instructions

Prepare the Marinade:

Combine garlic cloves soy sauce lime juice olive oil cumin paprika oregano and black pepper in a blender. Run until completely smooth about 30 seconds. The marinade should be deeply aromatic with a reddish brown color. The smooth texture ensures the flavors penetrate the chicken evenly.

Marinate the Chicken:

Place chicken thighs in a large sealable bag and pour the marinade over them. Gently massage the bag to ensure every piece is thoroughly coated. Refrigerate for at least 8 hours or ideally overnight up to 24 hours. The longer marinating time allows the flavors to fully penetrate the meat and tenderize it beautifully.

Prepare the Green Sauce:

Add jalapeños cilantro green onions garlic mayonnaise Greek yogurt lime juice salt and pepper to a blender or food processor. Blend until smooth about 1 minute. With the machine running slowly drizzle in olive oil until the sauce is silky and emulsified. Refrigerate until serving time to allow flavors to meld together.

Grill the Chicken:

Preheat your grill to medium high heat around 350°F. Remove chicken from marinade allowing excess to drip off. Place chicken on the grill and cook for 5 to 6 minutes per side until beautifully charred and internal temperature reaches 165°F. The caramelization of the marinade creates incredible flavor depth.

Rest and Serve:

Transfer grilled chicken to a plate and let rest for 5 minutes to allow juices to redistribute. Serve with a generous dollop of the green sauce either on the side or drizzled over the top. The contrast between the smoky chicken and bright tangy sauce creates perfect balance.

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The green sauce is the true star of this recipe. I discovered this while visiting Lima years ago and begged a restaurant chef for his secrets. The combination of creamy heat with bright herbs creates something magical that elevates the chicken from delicious to extraordinary. I always make extra sauce because it disappears quickly and tastes amazing on everything from eggs to roasted vegetables.

Versatile Cooking Methods

While grilling gives this chicken its traditional smoky char, you can achieve excellent results year round with alternative cooking methods. For oven roasting, preheat to 500°F and place the marinated chicken in a roasting pan with 1 cup of water. Roast uncovered for about 30 minutes, then tent with foil and continue cooking for another 15 minutes until the chicken reaches 165°F internally. The high heat mimics the grill while the water creates steam that helps keep the chicken moist.

Storage and Meal Prep

This chicken makes exceptional leftovers. Store cooked chicken in an airtight container in the refrigerator for up to 4 days. The green sauce will keep separately for up to 5 days. For meal prep, you can portion the chicken and sauce into individual containers with rice and vegetables for quick lunches. The flavors actually deepen overnight, making day two even more delicious than day one. You can also freeze the marinated raw chicken for up to 3 months, letting it marinate as it thaws for a future easy meal.

Serving Suggestions

Peruvian chicken pairs beautifully with cilantro lime rice, which complements the flavors while soaking up the delicious sauce. For a lighter option, serve with a simple avocado and tomato salad dressed with lime juice. Sweet potato fries make another excellent side, especially when dipped in the green sauce. For a true Peruvian experience, serve with cancha corn nuts which provide a crunchy textural contrast to the tender chicken and creamy sauce.

Cultural Background

This recipe draws inspiration from Pollo a la Brasa, a beloved Peruvian dish found throughout the country. Traditionally cooked on rotisserie over wood fires, it became popular in the 1950s and is now considered one of Perus national dishes. The green sauce, known as Aji Verde, varies from region to region but always includes aji amarillo peppers. Our version substitutes more readily available jalapeños while maintaining the vibrant flavor profile that makes this dish special.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for 8-24 hours. This longer marination time allows the flavors to fully penetrate the meat, resulting in more flavorful and tender chicken. However, even 4 hours will provide good flavor if you're short on time.

→ Can I make the aji verde sauce less spicy?

Yes! To reduce the heat in the green sauce, make sure to completely remove the seeds and ribs from the jalapeños, as this is where most of the heat resides. You can also reduce the number of jalapeños or substitute with milder peppers like poblano or even green bell peppers for a very mild version.

→ What's the best way to serve Peruvian chicken?

Peruvian chicken pairs beautifully with cilantro-lime rice, a simple green salad, or roasted vegetables. For an authentic experience, serve with a side of fried plantains or yuca fries. Always serve with plenty of the green sauce on the side for dipping or drizzling.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, though they tend to dry out more easily than thighs. If using breasts, reduce the cooking time slightly and monitor closely to avoid overcooking. For the juiciest results, consider using bone-in chicken breasts with the skin on.

→ How long does the green sauce keep in the refrigerator?

The aji verde sauce will keep in an airtight container in the refrigerator for up to 5 days. The flavors often develop and improve after the first day, making this a great make-ahead component. Give it a quick stir before serving if any separation occurs.

→ Can I freeze the marinated chicken?

Yes, you can freeze the chicken in its marinade for up to 3 months. This is a great meal prep option—simply thaw in the refrigerator overnight before cooking. The marinade actually continues to tenderize the meat during the freezing and thawing process.